Description
This Chocolate Cake for Birthday is rich, moist, and deeply chocolatey with a soft crumb and silky chocolate buttercream. Made with simple pantry ingredients and enhanced with hot coffee for an intense cocoa flavor, this homemade birthday cake is perfect for celebrations, parties, and special family moments. Easy to prepare and beautifully layered, it delivers bakery-style results right from your kitchen.
Ingredients
- 2 cups (250g) all-purpose flour
- 1¾ cups (350g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot brewed coffee
- 1 cup (230g) unsalted butter, softened
- 3½ cups (440g) powdered sugar
- ½ cup (50g) unsweetened cocoa powder (for frosting)
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt
Instructions
- Preheat oven to 180°C (350°F). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract. Mix until smooth and fully combined.
- Slowly pour in the hot brewed coffee while mixing gently. The batter will be thin.
- Divide batter evenly between prepared pans.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened butter until creamy.
- Add powdered sugar and cocoa powder gradually, mixing well.
- Pour in vanilla extract, heavy cream, and a pinch of salt. Beat until fluffy and smooth.
- Place one cake layer on a serving plate, spread frosting evenly on top.
- Add the second layer and frost the top and sides of the cake.
- Decorate with chocolate shavings or sprinkles as desired.
Notes
Use room temperature ingredients for a smoother batter. Hot coffee enhances chocolate flavor without making the cake taste like coffee. Do not overmix once wet and dry ingredients combine. Store covered at room temperature for 2 days or refrigerate up to 5 days. Freeze unfrosted cake layers for up to 2 months. Bring to room temperature before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg